about 4 servings
2 teaspoons canola oil
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 pound chicken breast tenders (all visible fat discarded)
2 tablespoons oregano (fresh or dried)
1 clove garlic, minced
1/8 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons fresh parsley
Heat a large non-stick skillet over medium-high heat. Add the oil, lemon zest and lemon juice, swirling to coat the bottom.
Add the chicken, oregano, garlic and pepper. Cook, covered, for 3 to 5 minutes, or until the chicken begins to turn white.
Turn the chicken. Cook for 3 to 5 minutes, or unti the entire surface is white. Pour the pan liquid in a smal bowl to reserve.
Cook the chicken, uncovered for 2 to 5 minutes on each side, or until lightly brown.
Sprinkle the paprika over the chicken. Pour the reserved liquid back into the skillet. Cook for 3 to 5 minutes, or until the chicken is no longer pink at the center, stirring frequently.
To serve, transfer the chicken to plates and sprinkle with the parsley.
Calories - 152
Total fat - 4 g
Saturated fat - 0.5 g
Polyunsaturated fat - 1 g
Monounsaturated fat - 1.5 g
Cholesterol - 66 mg
Sodium - 75 mg
Carbohydrates - 2 g